Honey, Soy and Garlic Stir Fry

Stir fry is often our go-to, quick-fix, mid-week option and it’s not hard to see why – plenty of fresh meat, plenty of fresh veg and plenty of boiled rice means you’ve hit all your food groups in one meal and in a particularly healthy and balanced manner. But instead of reaching for a pre-prepared sachet of stir fry sauce, why not make you own? It’s much more straightforward than it sounds and there’s the added advantage of knowing EXACTLY what is going into it – none of those artificial sounding additives and thickeners, thank you very much.

The combination of runny honey, soy sauce and garlic is as pared-down as it gets but still has the perfect balance of sweet and savoury. What meat you use is entirely up to you, but I’ve gone with the classic chicken and when it comes to vegetables, I’ve budgeted for half a packet of basic stir-fry veg, but feel free to use your favourites instead.

How to Cook

1. Get a large pan of salted water onto boil and cook the rice according packet instructions.

2. Heat the oil in a wok or large frying pan. When hot, fry the chicken for a couple of minutes, stirring constantly.

3. Add the garlic and toss, then add the honey and soy sauce and stir to make sure all the meat is coated. Fry for a couple of minutes until the sauce reduces down slightly.

4. Add the vegetables and cook for a minute. Don’t over-cook as they will lose their crunch.

5. Serve on a bed of the long grain rice.

Serve it Up

You might think buying a bag of ready-prepared stir fry vegetables is cheating but it can prove to be cost effective. However, if you want to prepare the vegetable yourself then go for the following: A couple of handfuls of beansprouts, a few florets of broccoli, 1 pak choi separated into leaves, half a bunch of spring onions, a little baby corn… Mangetout, mushrooms, cabbage would all be welcome too. Simply use what you have.